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Dump and Go Crockpot Chicken Fajitas for Easy Weeknight Dinner

Close-up of shredded crockpot chicken fajitas mixed with colorful bell peppers and onions on a white plate.
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Make flavorful, tender chicken fajitas with minimal effort using your slow cooker. This hands-off recipe is perfect for busy weeknights and delivers classic Tex-Mex taste.

Ingredients

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  • 2.5 pounds boneless, skinless chicken breasts or thighs
  • 3 bell peppers (red, yellow, green), sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth or water

Instructions

  1. Place the sliced bell peppers and onion in the bottom of your slow cooker insert.
  2. Place the chicken breasts or thighs on top of the vegetables.
  3. In a small bowl, mix together the chili powder, cumin, paprika, onion powder, garlic powder, oregano, cayenne pepper (if using), salt, and black pepper to create the fajita seasoning blend.
  4. Sprinkle the seasoning mix evenly over the chicken. Add the minced garlic and drizzle with olive oil. Pour the chicken broth or water around the edges of the slow cooker.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  6. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken easily.
  7. Return the shredded chicken to the slow cooker and stir it into the vegetables and cooking liquid to coat thoroughly.
  8. Serve immediately with warm tortillas and your favorite toppings for a delicious, easy weeknight dinner.

Notes

  • For the best texture, avoid adding extra liquid if your chicken releases a lot of moisture during cooking.
  • If you prefer strips instead of shredded chicken, cook on LOW for 4 hours, then remove the chicken and slice it before returning it to the sauce.
  • This recipe is excellent for meal prep chicken fajitas; store the mixture in airtight containers for up to four days.

Nutrition

Find it online: https://cookingbycarla.com/crockpot-chicken-fajitas-recipe-easy-dinner/